Smokeboost issue

rexster314 said:

Nothing misleading. You don't need smoke to form a "smoke ring". That's my point. I agree you shouldn't want big billowing smoke, however.

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If you don’t have smoke or gas, whatever you want to call it, you have to artificially recreate the conditions. So you either do need the gas/smoke or you have to use chemicals that reproduce the gas environment chemical reaction. If you are smoking BBQ, I fail to see why you would bother with the later. The smoke provides a flavor profile as well. The ring is tasteless and simply a side effect of the smoking process. Just use an oven from start to finish otherwise. No need for a smoker, right? It defeats the whole idea. The whole point of BBQ is smoking the protein. If you don’t have smoke and produce a tasteless smoke ring you have baked food. Bad BBQ.

Ho hum

jmccrack650 said:

So far I have rarely used the Smokeboost feature, but decided to try it this past weekend.

After using for about 1.5 hours, I noticed that the grill had gone out. I am surprised that the Smokefire didn't give me any notification that this was the case. Since during smokeboost it doesn't show the grill temp, the only reason I noticed was because I had a probe in the meat, and the temp seemed to stall, so I checked. Luckily I caught it before the meat started to cool.

Pellets were continuing to feed, but it was obvious that it had gone out. So I had to do a full shutdown and restart.

The only thing that was different than some of my cooks in the past was the outdoor temp (around 30F), but I have done cooks in colder weather before without issue (not using smokeboost).

Anyone else experience this?

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Hey there.
I've experienced this several times. Seems like when you change temps it freaks out! I just usually let it go through its fit and shut down/restart like you did. HOWEVER BEWARE!!
This last time it had so many pellets in the fire box it flamed so high it melted the rubber jacket on the glow plug!
Prior when it would not start, I cleaned it all out and tried to refire but it would not. That's when I investigated further and found the melted rubber.
I guess if you see the flame during shut down, try to keep it to a dull roar so it doesn't get too hot.
I contacted customer service and here's the response:
Along with their nice words--

JavaScript must be enabled.

Once I get my new assembly, I am not using SB anymore until they can guarantee a fix. Good luck

I think my issue was actually caused by the new pellets I bought. I realized as I watched the fire pot that the pellets were not coming out even when the auger was rotating. They were getting jammed in the feeder.

I wouldn't recommend Furtado Farms pellets (available in Canada). Some are more than an inch long which was causing my issues.

Switched back to regular pellets an so far so good.

as mentioned above, hold off on smoke boost for now, if they get it right one day consider it a bonus.

Bruno said:

as mentioned above, hold off on smoke boost for now, if they get it right one day consider it a bonus.

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But I used Smokeboost on my EX6 yesterday for 2 hours before boosting to 250 to finish a cook and it worked flawlessly

rexster314 said:

But I used Smokeboost on my EX6 yesterday for 2 hours before boosting to 250 to finish a cook and it worked flawlessly

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Yeah, I’ve never had issue with mine either. I sometimes use it up front in a cook as you’ve described. Not a lot but every once in a while. We are the lucky ones apparently.

rexster314 said:

But I used Smokeboost on my EX6 yesterday for 2 hours before boosting to 250 to finish a cook and it worked flawlessly

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Awesome, my reply was for the guys struggling with it.
If it works for you great if not set it at 200 and wait til Weber gets all the kinks worked out.

Bruno said:

as mentioned above, hold off on smoke boost for now, if they get it right one day consider it a bonus.

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I concur 100%. The only issues I have had (okay the ones I didn't cause myself) have surrounded the use of smoke-boo-hiss (t). Sorry, long day, had to be done.

I am an avid sausage maker and have used Smokeboost to smoke my sausage. I start it up at 200, once it hit temp I set the SmokeFire to smoke boost for two hours. The picture is this weekend and Andouille Smoked Sausage.